Ingredients

The following ingredients have 5 Servings
  • 2 heads butter lettuce 
  • 3 1/2 Tbs. extra-virgin olive oil 
  • 1 1/2 Tbs. red wine vinegar 
  • 1 tsp. Dijon mustard 
  • Salt and freshly ground pepper, to taste 
  • 1 Tbs. chopped fresh chives 
  • 1 Tbs. chopped fresh tarragon  
  • 1 Tbs. chopped fresh flat-leaf parsley 

Instruction

  • <h3><b>Step 1. Prepare the Lettuce</b></h3> Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash and rinse the lettuce. Then, gently dry with a salad spinner or a clean kitchen towel.
  • <b>Tip:</b> To avoid crushing the leaves, tear large ones individually instead of cutting the heads.   <h3><b>Step 2. Make the Dressing</b></h3> In a large salad bowl, whisk together the olive oil, vinegar, mustard, salt and pepper to make a vinaigrette.   <h3><b>Step 3. Toss and Serve</b></h3> Combine the dressing, lettuce, chives, tarragon and parsley and toss well. Serve immediately. Serves 4 to 6.
  • Adapted from Williams-Sonoma <i>Cooking from the Farmers’ Market,</i> by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).